Gluten-Free Cinnamon Roll Wreath

Meaningful Eats

Gluten-Free Cinnamon Roll Wreath

This gluten-free cinnamon roll wreath features soft, fluffy cinnamon rolls shaped into a festive wreath. I like to decorate it with a sweet glaze and sugared cranberries or pomegranate seeds! It makes a festive and fun holiday breakfast treat that everyone will love!

NOTE: This gluten-free cinnamon roll wreath needs to be made with King Arthur Gluten-Free Bread Flour for the proper results. Gluten-free all purpose flour will not work the same for this recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 45

Cook Time 30

Rising time 45

Total Time 2

Author Erin Collins

Ingredients

Dough

4½ cups (680g) King Arthur Gluten-Free Bread Flour
⅓ cup (65g) granulated sugar
2¼ teaspoons instant yeast 1 packet
2 teaspoons kosher salt
1 teaspoon baking powder
1¼ cup (295ml) water, at room temperature
1 cup (236ml) whole milk, at room temperature
2 large eggs
6 tablespoons (85g) butter, melted

Filling

1 cup (213g) brown sugar
2 tablespoons ground cinnamon
8 tablespoons (113g) butter, melted

Glaze

1 cups (120g) powdered sugar
1-2 tablespoons milk of choice
¼ teaspoon vanilla extract
Pomegranate seeds or sugared cranberries for garnish optional

Instructions

Make the dough:

In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt and baking powder. Mix to combine.
With the mixer running on low, slowly add the water, milk, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. (Refrigerating the dough makes it easier to roll out.)
In a small bowl, mix together the brown sugar and cinnamon for the filling.
Line a large baking sheet with parchment paper or a silicone baking mat.
Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a little gluten-free flour, then roll the dough out into a 16×16-inch square.
Spread the melted butter for the filling over the dough. Sprinkle the cinnamon-sugar all over the buttered dough.
Using a pizza cutter, cut the square into sixteen 1-inch wide strips.
Roll each dough strip up into a cinnamon roll.
Lay the cinnamon rolls on top of each other in an even circle to form a wreath.
Cover the baking sheet with plastic wrap and place in a warm place. Allow the rolls to rise for 45-60 minutes.
Preheat the oven to 350°F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
Remove from the oven and let cool for 15 minutes before topping with the glaze.

Make the glaze:

In a small bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. Pour the glaze over the wreath. Top with pomegranate seeds or sugared cranberries if desired. Serve immediately and enjoy!

Notes

Gluten-Free Bread Flour: This gluten-free bread flour is key for this gluten-free cinnamon roll wreath to turn out correctly. Other gluten-free flour blends will not work the same for this recipe.

Dairy-Free: I like to use Elmhurst Unsweetened Cashew milk. It has a similar fat content to whole milk and doesn’t have any added gums or stabilizers that might interfere with the rise/crumb of the rolls. You can also use vegan butter instead of the butter.

To Make-Ahead: It can be assembled the day before and baked the next morning. Make the recipe as you normally would through step 10. Cover the wreath tightly and refrigerate for 8–12 hours. (8–12 hours is best, but 16 hours is okay if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 45-60 minutes (step 11) then continue with the rest of the recipe (steps 12-14).

To Store: Store the wreath in an airtight container or covered in plastic wrap at room temperature for up to 3 days.

To Freeze: Let cool completely, but don't glaze. Wrap the wreath tightly in plastic wrap and then foil or use an airtight container. Freeze for up to 2 months. Thaw at room temperature or in the fridge then warm in the oven at 300°F for 10-15 minutes. Add the glaze and decorations, then serve.

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